Topic: Fall 2017Blog Series, Measuring UP: Demonstrating Impact of Farm to Institution through Metrics, providing data-driven account of farm to institution landscape in NE.

Peter Allison is the Network Director for Farm to Institution New England or FINE. He was hired in 2011 by the founding partners to coordinate an emergent farm to institution network in New England. He brings over 30 years of sustainability program leadership in a wide array of non-profit, government and business roles. He has been focussed on food system change since 2007 when he started coordinating a farm to school program at his kid's school in Hartland, VT, and was also the founding director of the Upper Valley Farm to School Network, before joining FINE. Peter lives at the Cobb Hill co-housing community and farm in Hartland Vermont. He has a BA in Philosophy from Drew University, and an MA in Urban and Environmental Policy from Tufts University.

 

Corn Encrusted Tofu with Mushroom Remoulade, topped with Seared Mushrooms and Peppers

1 20-oz block of extra-firm, organic tofu, cut into slices 1/4 “ thick
For Egg substitute
2 Tbs. ground flax seeds
4 Tbs. water
1 pinch of salt
For Corn Crust
1 cup Organic Corn Flakes
½ cup of Corn Masa flour
¼ cup of Tortilla Chip Crumbs
2 Tbs. Cilantro
¼ t. salt
For Mushroom Remoulade
1 cup Burdock root, peeled and chopped
1 onion, chopped
1 celery, chopped
1 carrot, chopped
2 Tbs minced garlic
1 Tbsp. minced ginger
3 cups mushrooms and stems
2 tsp ground fenugreek
¾ tsp. cardamom
½ tsp. thyme
½ tsp. cumin
1/8 tsp. cayenne
¾ tsp salt
2 cups of water
2 Tbsp. tamari
1 Tbsp. Coconut oil
1/4 tsp. white pepper
2 Tbsp. red wine
Seared Mushroom and Peppers
1-8oz box of baby Portobello
1 long sweet bell pepper
1 tsp. minced garlic
A splash of red wine
A splash of tamari

1. Cut tofu and lay out on clean dishtowel to help remove excess water.

2. Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering. Add the burdock root, onion, carrots, and celery. Then add the garlic and cook for 10 min. Stir occasionally.
3. Add the mushrooms, ginger, and all of the spices. Cook for 5 minutes. Stir occasionally.
4. Add 2 cups of boiling water and simmer for 10 minutes. Stir occasionally.
5. Remove from heat and then puree, using an immersion blender until smooth. Add the 2 Tbsp. tamari, 1 Tbsp. coconut oil, and 2 Tbsp red wine to the sauce and blend some more. Taste sauce and adjust spices to your liking.
6. Make a mixture of the flax seed and water in a shallow pie dish. In another shallow pie dish, crush the corn flakes in your hands so that they are still chunky, then combine with the masa flour, the tortilla crumbs, salt and cilantro. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
7. Lay out on a cookie sheet lined with parchment paper and sprayed with olive oil. Bake at 400 degrees for 10 minutes. Turn slices over and cook for another 5 minutes, or until golden brown on both sides.
8. Meanwhile, sauté mushrooms and peppers in a little olive oil in a cast iron pan. Add a splash of red wine and tamari.
9. Plate the baked tofu cutlets on a platter, topped with the remoulade sauce and then garnished with the seared mushrooms and peppers.
10. Serve immediately and garnish with freshly chopped cilantro!

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